Entertaining With Bluegrass Winners Cookbook

Recipes from 41 of Kentucky's horse farms. Includes menus for luncheons, dinners, buffets, and casual gatherings, with recipes and directions for preparing each item. Each entry includes a brief history of the farm and is illustrated with scenic photos of the location.

"Offers an inside look at the Bluegrass Horse Country of Central Kentucky and the recipes that made it famous. Historical accounts and high-quality photography of area horse farms are the centerpiece of hundreds of recipes and menus reflecting the Internationally renowned hospitality of the region."--publisher.

There is a close relationship between horse farms and entertaining that has made the hospitality of Kentucky famous throughout the world. This collection is a compilation of many family traditions and grand dining events.

A seasonal menu-based cookbook that highlights Kentucky and utilizes fresh ingredients.

“A book that will stand as one of the most essential cookbooks in the history of Southern cuisine.” —Edward Lee, chef and author of the James Beard Award–winner of Buttermilk Graffiti Bourbon, the first uniquely American distilled spirit, is nearly synonymous with Kentucky, its birthplace. However, it has come a long way since it was first distilled in the late 1700s, and its popularity and refinement have never been greater. At the same time, southern cuisine has evolved to keep up with bourbon’s evolution through once unheard-of collaborations between kitchen and bar, a renewed interest in seasonal local ingredients, and the influence of the delicious food traditions of the region’s growing migrant populations. This book distills the spirit and hospitality—both new and old—of great southern food and drink into ninety accessible recipes designed to help you achieve the ease and elegance of Bourbon Country entertaining in your own home. Arranged by the kind of traditional fare you’d find on a Kentucky table—pickles, vegetables, ancient grains, bounties from the barnyard, bourbon cocktails, and more—these recipes pay homage to the rituals and victuals of yesteryear while embracing the new southern palate and the flavors of modern Kentucky bourbon. “Farm fresh and artisanal aren’t trends in the bluegrass state, but a long-established way of life. Add the resonant ring of the finest American distillation—Kentucky bourbon—as these brilliant chefs do, and you’ve created magnificence and memories. In fact, the recipes, stories, and photographs here are so fine, you won’t want to wait for a horse race, but use this book year ’round.” —Ronni Lundy, author of the James Beard Award–winner Victuals

A Southern historian combs through Kentucky cookbooks from the mid-nineteenth century through the twentieth to reveal a fascinating cultural narrative. In Kentucky's Cookbook Heritage, John van Willigen explores the Bluegrass State's cultural and culinary history, through the rich material found in regional cookbooks. He begins in 1839, with Lettice Bryan's The Kentucky Housewife, which includes pre-Civil War recipes intended for use by a household staff instead of an individual cook, along with instructions for serving the family. Van Willigen also shares the story of the original Aunt Jemima—the advertising persona of Nancy Green, born in Montgomery County, Kentucky—who was one of many African American voices in Kentucky culinary history. Kentucky's Cookbook Heritage is a journey through the history of the commonwealth, showcasing the shifting attitudes and innovations of the times. Analyzing the historical importance of a wide range of publications, from the nonprofit and charity cookbooks that flourished at the end of the twentieth century to the contemporary cookbook that emphasizes local ingredients, van Willigen provides a valuable perspective on the state's social history.

"Features over 230 delicious recipes submitted by JLL members, their family and friends, and local chefs and restaurants. The cookbook includes cooking and entertainment tips and facts, a wine guide, beautiful pictures depicting Kentucky's treasures from noted local photographers, and excerpts from well-known Kentucky authors such as Dr. Thomas Clark, Sena Jeter Naslund, Sarah Fritschner, Bobbie Ann Mason, Camille Glenn, Guy Davenport, Wendell Berry, Frederick Smock, and Richard Taylor. Splendor in the Bluegrass was designed by Julius Friedman and includes Kentucky scenic photography by Dan Dry and color food photography of recipes in the cookbook."--publisher.

A collection of over 300 recipes from 120 of America's best-known bluegrass musicians

"This book is about change and making a difference; changing the way we think about food and entertaining, and the way we think about our state and its people. Its about stirring something new, creating excitement, and stirring things up. WIthin the pages of this cookbook, not only will you find recipes that incite the desire to create a culinary stir, you will also feast on new and interesting insights into Kentuckians who have made a difference in our communities, in our great state and beyond!"--Page 4.